Place a large skillet on your stovetop and add about 1 ½ inches of oil. Once the oil is about 360F, fry your potatoes in batches and reserve on a paper towel lined platter.

Wash and cut the zucchini lengthwise into ¼ inch slices. Dredge in flour and fry in 360F hot oil until golden, reserve on a platter.

Prepare the meat sauce by pouring olive oil into a sauce pan and add your onions, garlic and bay leaves. Reduce to medium-low and cook until the onions are translucent. Add your beef and brown. Season with salt and pepper.

Add your wine and reduce until there’s barely any liquid. Add your tomato sauce, oregano. Simmer until you have a thick meat sauce. Adjust seasoning and add your cinnamon. Remove the bay leaves and set aside your sauce.

In a pot, melt the butter. Add the flour, stirring quickly with a wooden spoon to prevent lumps from forming. Stir & cook the flour/butter mixture to a golden colour.

Pour in the milk while stirring and then add salt to taste, stirring the mixture constantly. When it thickens, turn off the heat and add your cheese and slowly pour in your eggs, continue stirring. Add your nutmeg and stir.

In a 13" x 9" deep casserole, grease the bottom and sides of pan with butter and sprinkle the bottom with bread crumbs. Place one layer of potato on the bottom, season with salt and pepper and sprinkle more bread crumbs.

Top with a layer of zucchini, season with salt and pepper and sprinkle another layer of bread crumbs.

Spread meat sauce over top and sprinkle with some grated cheese. Sprinkle more bread crumbs and then second layer of zucchini. Season with salt and pepper and sprinkle with bread crumbs.

Pour the Bechamel Sauce on top and sprinkle more grated cheese to help with a crisp, golden surface. Bake in a pre-heated 400F oven for 45-50 minutes or when top is golden brown.

Allow the Moussaka to rest for 45 minutes before cutting and serving.